Microstructural analysis and semi-dynamic in vitro digestion of mixed protein gels of whey and soy protein isolates

• Grant number: 21/14872-6
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: June 01, 2022
• End date: May 31, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Marluci Ghiraldi
• Supervisor: Laura Gómez Gómez-Mascaraque
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Moorepark Food Research Centre, Ireland
• Associated to the scholarship: 19/08466-5 - Development of mixed protein gels incorporating vitamins D3 and B12 using in vitro digestion as a tool of rational design, BP.DR

Abstract

Humans enjoy longer and healthier lives, and for society and policy makers this presents several challenges, but also opportunities. Policy makers now focus on specific actions to ensure wellbeing and adequate healthcare for seniors. However, irreversible changes of physiological functions in elderly people can lead to malnutrition, including lack of micronutrients and loss of muscle mass. Food scientists and manufacturers can propose viable solutions to deal with these issues, and an alternative could be the development of food matrices that simultaneously deliver proteins and vitamins to elderly consumers. In this context, the present proposal aims to evaluate the influence of the microstructure of mixed protein gels (MPG) of soy protein isolate, and whey protein isolate on the digestion and bioaccessibility of amino acids, D3 and B12 vitamins. Confocal Raman Microscopy will be one of the techniques used to analyse the MPG microstructure, and semi-dynamic in vitro digestion adapted to mimic the elderly digestion conditions will be the tool used to obtain data about the bioaccessibility of amino acids and vitamins. (AU)